Turkey Techniques: Herbs, Rubs, Brining, Roasting

Make your turkey the star of the table with herbs, rubs, brining and roasting.

Our turkey technique guide has all the tips you need to make your dinner guests rush to the table. Infuse it with herbs by making patterns underneath the skin, brine it or roast it to serve the juiciest bird around.

Technique 1: Herb Patterns Herbs aren’t only savoury, flavourful and aromatic, the sprigs and leaves are beautiful aesthetic touches to your presentation! Use their rustic looks to create gorgeous patterns under the skin of your turkey, while also adding fresh bursts of flavour.

Gather one or many of these popular fresh herbs: sage leaves, rosemary stems, Italian parsley sprigs, whole bay leaves or strands of thyme

Run your fingers underneath the skin to loosen it (the skin is sturdy and won’t tear) and arrange a generous amount of fresh herbs in a pattern on either side of the breastbone

Brush the turkey with oil, butter or a combination

Season and bake as desired

Technique 2: Rubs

Ingredients These recipes make enough to flavour a 9-kilogram (20-pound) turkey.